grill with side burner Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette

Direction of use of butter: Preheat the grill or side burner.Heat the oil in a medium frying pan, add scallions and garlic, cook until soft and cool slightly.Place the butter in a small bowl and add scallions, Worcester, mustard and leeks to mix until mixed.Season with salt and pepper.Scrape the mixture into the center of a piece of waxed paper and get involved in the log.Refrigerate until firm.Steak: Preheat the grill.Mix pepper and Anko chile powder in a medium baking tray.Brush the steak with olive oil and season it with salt.Dredge one side of the steak in the pepper mixture and Grill, one side of the pepper down until golden brown, about 5 to 6 minutes, flip and continue to bake for 6 to 7 minutes for medium-rare doneness.Remove from the grill with a piece of butter.Balsamic vinegar: Stir together mustard, vinegar, scallions and herbs.Stir slowly in olive oil until blistering.Season with salt and pepper.Leek: Preheat grill.Brush leeks with olive oil and season with salt and pepper.Bake each side for 4 to 5 minutes until it has just been cooked.Put it in a platter with sauce.1999 Bobby FryAll rights reserved.